The control of selected micro-organisms during the malting process

The micro-organisms associated with malt have an important influence on qua lity parameters. Although it was not possible to eliminate the growth of mi cro-organisms entirely during the malting process, it was possible to contr ol particular groups by applying some simple procedures. A three steep sche dule was associated wit increased fungal growth which wa snot observed when a two steep schedule was used. Fungal proliferation could also be reduced by the use of hop beta-acids. The use of sodium hypochlorite, potassium hyd roxide, hydrochloric acid and hop beta-acids reduced or eliminated E. coli. The most effective means of controlling total micro-flora was an alternate acid/alkaline wash. There was no evidence that a correlation existed between growth site and mi crobial loading for the years studied. Furthermore, whilst many of the barl ey associated micro-organisms were able to secrete brewing related enzymes, the activities of these were too low to have any significant effect during mashing.